I love to cook according to the seasons. It feels “right” to me and, nutritionally speaking, eating seasonally means more locally sourced produce, fresher food, etc. Fall is the season for winter squashes. There are just two of us at home now, so cooking a big squash means leftovers. Here is a great frittata recipe to make use of the leftovers from another great dish: roasted buttercup squash. Enjoy! Read more →